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household-recipes-sharegpt

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[ { "from": "human", "value": "Provide information on Walnut Hill’s Brown Bread" }, { "from": "gpt", "value": "One quart of sour milk, and one teaspoonful of salt.\n\nOne teaspoonful of pulverized saleratus, and one tea-cup of molasses\nput into the milk.\n\nThicken with unbolted wheat, and bake immediately, and you have\nfirst-rate bread, with very little trouble." } ]

[ { "from": "human", "value": "Provide information on French Rolls, or Twists" }, { "from": "gpt", "value": "One quart of lukewarm milk.\n\nOne teaspoonful of salt.\n\nA large tea-cup of home-brewed yeast, or half as much distillery yeast.\n\nFlour enough to make a stiff batter.\n\nSet it to rise, and when very light, work in one egg and two spoonfuls\nof butter, and knead in flour till stiff enough to roll.\n\nLet it rise again, and when very light, roll out, cut in strips, and\nbraid it. Bake thirty minutes on buttered tins." } ]

[ { "from": "human", "value": "Provide information on Raised Biscuit" }, { "from": "gpt", "value": "Rub half a pound of butter into a pound of flour.\n\nOne beaten egg.\n\nA teaspoonful of salt.\n\nTwo great spoonfuls of distillery yeast, or twice as much home-brewed.\n\nWet it up with enough warm milk to make a soft dough, and then work in\nhalf a pound of butter. When light, mould it into round cakes, or roll\nit out and cut it with a tumbler." } ]

[ { "from": "human", "value": "Provide information on Very Nice Rusk" }, { "from": "gpt", "value": "One pint of milk.\n\nOne coffee-cup of yeast. (Potato is best.)\n\nFour eggs.\n\nFlour enough to make it as thick as you can stir with a spoon.\n\nLet it rise till _very_ light, but be _sure_ it is not sour; if it is,\nwork in half a teaspoonful of saleratus, dissolved in a wine-glass of\nwarm water.\n\nWhen thus light, work together three quarters of a pound of sugar and\nnine ounces of butter; add more flour, if needed, to make it stiff\nenough to mould. Let it rise again, and when _very_ light, mould it\ninto small cakes. Bake fifteen minutes in a quick oven, and after\ntaking it out, mix a little milk and sugar, and brush over the rusk,\nwhile hot, with a small swab of linen tied to a stick, and dry it in\nthe oven. When you have weighed these proportions once, then _measure_\nthe quantity, so as to save the trouble of weighing afterward. Write\nthe measures in your receipt-book, lest you forget." } ]

[ { "from": "human", "value": "Provide information on Potato Biscuit" }, { "from": "gpt", "value": "Twelve pared potatoes, boiled soft and mashed fine, and two\nteaspoonfuls of salt.\n\nMix the potatoes and milk, add half a tea-cup of yeast, and flour\nenough to mould them well. Then work in a cup of butter. When risen,\nmould them into small cakes, then let them stand in buttered pans\nfifteen minutes before baking." } ]

[ { "from": "human", "value": "Provide information on Crackers" }, { "from": "gpt", "value": "One quart of flour, with two ounces of butter rubbed in.\n\nOne teaspoonful of saleratus in a wine-glass of warm water.\n\nHalf a teaspoonful of salt, and milk enough to roll it out.\n\nBeat it half an hour with a pestle, cut it in thin round cakes, prick\nthem, and set them in the oven when other things are taken out. Let\nthem bake till crisp." } ]

[ { "from": "human", "value": "Provide information on Hard Biscuit" }, { "from": "gpt", "value": "One quart of flour, and half a teaspoonful of salt.\n\nFour great spoonfuls of butter, rubbed into two-thirds of the flour.\n\nWet it up with milk till a dough; roll it out again and again,\nsprinkling on the reserved flour, till all is used. Cut into round\ncakes, and bake in a quick oven on buttered tins." } ]

[ { "from": "human", "value": "Provide information on Sour Milk Biscuit" }, { "from": "gpt", "value": "A pint and a half of sour milk, or buttermilk.\n\nTwo teaspoonfuls of salt.\n\nTwo teaspoonfuls of saleratus, dissolved in four great spoonfuls of hot\nwater.\n\nMix the milk in flour till nearly stiff enough to roll, then put in the\nsaleratus, and add more flour. Mould up quickly, and bake immediately.\n\nShortening for raised biscuit or cake should always be worked in after\nit is wet up." } ]

[ { "from": "human", "value": "Provide information on A good Way to use Sour Bread" }, { "from": "gpt", "value": "When a batch of bread is sour, let it stand till very light, and use it\nto make biscuit for tea or breakfast, thus:\n\nWork into a portion of it, saleratus dissolved in warm water, enough to\nsweeten it, and a little shortening, and mould it into small biscuits,\nbake it, and it is uncommonly good. It is so much liked that some\npersons allow bread to turn sour for the purpose. Bread can be kept on\nhand for this use any length of time." } ]

[ { "from": "human", "value": "Provide information on General Directions for Griddle and other Breakfast Cakes" }, { "from": "gpt", "value": "The best method of greasing a griddle is, to take a bit of salt pork,\nand rub over with a fork. This prevents adhesion, and yet does not\nallow the fat to soak into what is to be cooked.\n\nIn putting cakes on to griddles, be careful to form them a regular\nround shape, and put on only one at each dip, and so as not to spill\nbetween the cakes.\n\nIn frying mush, cold rice slices, and hominy cakes, cut them half\nan inch thick, and fry in fresh lard, with enough to brown them\nhandsomely. Make the slices smooth and regular." } ]

[ { "from": "human", "value": "Provide information on Buckwheat Cakes wet with Water" }, { "from": "gpt", "value": "Take a quart of buckwheat flour, and nearly an even tablespoonful of\nsalt. Stir in warm water, till it is the consistency of thin batter.\nBeat it thoroughly. Add two tablespoonfuls of yeast, if distillery, or\ntwice as much if home-brewed.\n\nSet the batter where it will be a little warm through the night. Some\npersons never stir them after they have risen, but take them out\ncarefully with a large spoon.\n\nAdd a teaspoonful of pearlash in the morning, if they are sour. Sift it\nover the surface, and stir it well.\n\nSome persons like to add one or two tablespoonfuls of molasses, to give\nthem a brown color, and more sweetness of taste." } ]

[ { "from": "human", "value": "Provide information on Extempore Buckwheat Cakes" }, { "from": "gpt", "value": "Three pints of buckwheat.\n\nOne teaspoonful carbonate of soda, dissolved in water enough to make a\nbatter, and when mixed, add a teaspoonful of tartaric acid, dissolved\nin a few spoonfuls of hot water. Mix it in, and bake immediately.\n\nUse salt pork to grease the griddle." } ]

[ { "from": "human", "value": "Provide information on Buckwheat Cakes wet with Milk" }, { "from": "gpt", "value": "One quart of flour, and in winter stir in lukewarm milk, till it\nis a thin batter, and beat it thoroughly, adding nearly an even\ntablespoonful of salt.\n\nAdd a small tea-cup of Indian meal, two tablespoonfuls of distillery\nyeast, or a good deal more if home-brewed; say half a tea-cup full.\nSet it where it will keep warm all night, and in the morning add a\nteaspoonful of saleratus, sifted over the top, and well stirred in. If\nsour, add more saleratus. This is the best kind of buckwheat cakes." } ]

[ { "from": "human", "value": "Provide information on Griddle Cakes of Unbolted Wheat" }, { "from": "gpt", "value": "A quart of unbolted wheat, and a teaspoonful of salt. Wet it up with\nwater, or sweet milk, in which is dissolved a teaspoonful of saleratus.\nAdd three spoonfuls of molasses. Some raise this with yeast, and leave\nout the saleratus. _Sour_ milk and saleratus are not as good for\nunbolted as for fine flour.\n\nThese are better and more healthful cakes than buckwheat." } ]

[ { "from": "human", "value": "Provide information on Best Rice Griddle Cakes" }, { "from": "gpt", "value": "A pint and a half of solid cold _boiled_ rice, put the night before in\na pint of water or milk to soak.\n\nOne quart of milk, added the next morning.\n\nOne quart of flour stirred into the rice and milk.\n\nTwo eggs, well beaten.\n\nHalf a teaspoonful of saleratus, dissolved in a little hot water.\n\nOne teaspoonful of salt. Bake on a griddle.\n\nStale, or rusked bread in fine crumbs, are very nice made into griddle\ncakes by the above rule; or they can be mixed with the rice. The rice\nmust be well salted when boiled." } ]

[ { "from": "human", "value": "Provide information on A very delicate Omelet" }, { "from": "gpt", "value": "Six eggs, the whites beaten to a stiff froth, and the yolks well beaten.\n\nA tea-cup full of warm milk, with a tablespoonful of butter melted in\nit.\n\nA tablespoonful of flour, wet to a paste with a little of the milk and\npoured to the milk.\n\nA teaspoonful of salt, and a little pepper.\n\nMix all except the whites; add those last; bake immediately, in a flat\npan, or spider, on coals, and when the bottom is done, raise it up\ntowards the fire, and bake the top, or cover with an iron sheet, and\nput coals on it. The remnants of ham, cut fine and added, improve this.\nSome like sweet herbs added, and some fine-cut onion." } ]

[ { "from": "human", "value": "Provide information on Wheat Waffles" }, { "from": "gpt", "value": "One quart of flour, and a teaspoonful of salt.\n\nOne quart of milk, with a tablespoonful of melted butter in it, and\nmixed with the flour gradually, so as not to have lumps.\n\nThree tablespoonfuls of distillery yeast. When raised, two well-beaten\neggs.\n\nBake in waffle irons well oiled with lard each time they are used. Lay\none side on coals, and in about two minutes turn the other side to the\ncoals.\n\n\n_Miss B.’s Waffles_ (_without yeast_).\n\nOne quart of flour, and a teaspoonful of salt.\n\nOne quart of sour milk, with two tablespoonfuls of butter melted in it.\n\nFive well-beaten eggs. A teaspoonful or more of saleratus, enough to\nsweeten the milk. Baked in waffle irons.\n\nSome like one tea-cup full of sugar added." } ]

[ { "from": "human", "value": "Provide information on Rice Waffles" }, { "from": "gpt", "value": "A quart of milk.\n\nA tea-cup of solid boiled rice, soaked three hours in half the milk.\n\nA pint and a half of wheat flour, or rice flour.\n\nThree well-beaten eggs. Bake in waffle irons.\n\nThe rice must be salted enough when boiled." } ]

[ { "from": "human", "value": "Provide information on Good Cakes for Tea, or Breakfast" }, { "from": "gpt", "value": "One pint of milk, and a salt spoonful of salt.\n\nOne teaspoonful of molasses, and a great spoonful of butter.\n\nOne egg well beaten, and two tablespoonfuls of distillery yeast, or\ntwice as much home-brewed.\n\nStir the ingredients into flour enough to make a stiff batter.\n\nLet it rise all night, or if for _tea_, about five hours. Add a salt\nspoonful of saleratus just before baking it, dissolved in warm water.\n\nBake in shallow pans, in a quick oven, half an hour." } ]

[ { "from": "human", "value": "Provide information on Fried Rice for Breakfast" }, { "from": "gpt", "value": "Boil the rice quite soft the day before, so that it will adhere well.\nFor breakfast, cut it in slices an inch thick, cook it on a griddle,\nwith enough sweet lard to fry it brown. Cold mush is good in the same\nway.\n\nIt must be salted properly when boiling." } ]

[ { "from": "human", "value": "Provide information on Fried Hominy" }, { "from": "gpt", "value": "When cold hominy is left of the previous day, it is very good wet up\nwith an egg and a little flour, and fried.\n\n\n_Rye Drop Cake_ (_excellent_).\n\nOne pint of milk, and three eggs.\n\nA tablespoonful of sugar, and a salt spoonful of salt.\n\nStir in rye flour, till about the consistency of pancakes.\n\nBake in buttered cups, or saucers, half an hour." } ]

[ { "from": "human", "value": "Provide information on Wheat Drop Cake" }, { "from": "gpt", "value": "One pint of milk, and a little cream.\n\nThree eggs, and a salt spoonful of salt.\n\nWith these materials make a thick batter of wheat flour, or unbolted\nflour. Drop on tins, and bake about twenty minutes. If unbolted flour\nis used, add a great spoonful of molasses." } ]

[ { "from": "human", "value": "Provide information on Corn Griddle Cakes with Yeast" }, { "from": "gpt", "value": "Three coffee-cups of Indian meal, sifted.\n\nOne coffee-cup of either rye meal, Graham flour, or fine flour.\n\nTwo tablespoonfuls of yeast, and a salt spoonful of salt.\n\nWet at night with sour milk or water, as thick as pancakes, and in the\nmorning add one teaspoonful of pearlash.\n\nBake on a griddle. If Graham flour is used, add a very little molasses." } ]

[ { "from": "human", "value": "Provide information on Pilgrim Cake" }, { "from": "gpt", "value": "Rub two spoonfuls of butter into a quart of flour, and wet it to dough\nwith cold water. Rake open a place in the hottest part of the hearth,\nroll out the dough into a cake an inch thick, flour it well both sides,\nand lay it on hot ashes. Cover it with hot ashes, and then with coals.\nWhen cooked, wipe off the ashes, and it will be very sweet and good.\n\nThe Kentucky corn cake, and common dough, can be baked the same way.\nThis method was used by our pilgrim and pioneer forefathers." } ]

[ { "from": "human", "value": "Provide information on Sour Milk Corn Cake" }, { "from": "gpt", "value": "One quart of sour milk, or buttermilk.\n\nA large teaspoonful of pearlash.\n\nA teaspoonful of salt.\n\nStir the milk into the meal enough to make a stiff batter, _over\nnight_. In the morning dissolve the pearlash in warm water. Stir it up\nquickly, and bake it in shallow pans.\n\nIf the milk is sweet, it should be made sour by adding to it a\ntablespoonful of vinegar.\n\n\n_Corn Muffins_ (_from the South_).\n\nOne pint of sifted meal, and half a teaspoonful of salt.\n\nTwo tablespoonfuls of melted lard.\n\nA teaspoonful of saleratus, in two great spoonfuls of hot water.\n\nWet the above with sour milk, as thick as for mush or hasty pudding,\nand bake in buttered rings on a buttered tin." } ]

[ { "from": "human", "value": "Provide information on Corn Griddle Cakes with Eggs" }, { "from": "gpt", "value": "Turn one quart of boiling milk, or water, on to a pint of Indian meal.\n\nWhen lukewarm, add three tablespoonfuls of flour, three eggs well\nbeaten, and a teaspoonful of salt. Bake on a griddle." } ]

[ { "from": "human", "value": "Provide information on Sachem’s Head Corn Cake" }, { "from": "gpt", "value": "One quart sifted Indian meal, and a teaspoonful of salt.\n\nThree pints of scalded milk _cooled_, and a teaspoonful of saleratus,\ndissolved in two spoonfuls of hot water, and put into it.\n\nBeat eight eggs, and mix all together. Bake one hour in pans, like\nsponge cake.\n\nIt looks, when broken, like sponge cake, and is very fine. If the\nwhites are cut to a froth, and put in, just as it goes to bake, it\nimproves it very much. Some think this improved by adding a tea-cup\nof sugar. Much depends on the baking, and if you fail, it is probably\nowing to the baking." } ]

[ { "from": "human", "value": "Provide information on Royal Crumpets" }, { "from": "gpt", "value": "Three tea-cups of raised dough.\n\nFour great spoonfuls of melted butter, worked into the dough.\n\nThree well-beaten eggs.\n\nOne tea-cup of rolled sugar, beaten into the eggs.\n\nTurn it into buttered pans, and bake twenty minutes.\n\nSome like them better without the sugar." } ]

[ { "from": "human", "value": "Provide information on Bachelor’s Corn Cake" }, { "from": "gpt", "value": "A pint of sifted corn meal, and a teaspoonful of salt.\n\nTwo spoonfuls of butter, and a quarter of a cup of cream.\n\nTwo eggs well beaten.\n\nAdd milk, till it is a thin fritter batter, and bake in deep tin pans.\nBeat it well, and bake with a quick heat, and it rises like pound cake." } ]

[ { "from": "human", "value": "Provide information on Mrs. W.’s Corn Cake" }, { "from": "gpt", "value": "One pint of milk, and one pint of cream.\n\nTwo eggs, well beaten, and a teaspoonful of salt.\n\nA teaspoonful of saleratus, dissolved in a little hot water.\n\nIndian meal, enough to make a thick batter.\n\nThrow the salt into the meal. Then stir in the milk and cream slowly.\nBeat the eggs, and add them. Add the saleratus last. Bake it one hour\nin shallow pans, well buttered." } ]

[ { "from": "human", "value": "Provide information on Corn Muffins" }, { "from": "gpt", "value": "One quart of Indian meal, sifted.\n\nA heaping spoonful of butter.\n\nOne quart of milk, and a salt spoonful of salt.\n\nTwo tablespoonfuls of distillery yeast, and one of molasses.\n\nLet it rise four or five hours. Bake in muffin rings.\n\nThe same will answer to bake in shallow pans, like corn cake. Bake one\nhour.\n\nGraham, or unbolted flour, is good made by this receipt." } ]

[ { "from": "human", "value": "Provide information on Savoy Biscuit" }, { "from": "gpt", "value": "Beat six eggs into one pound of sugar, until white. Grate the outside\nof a lemon into it, mix in three quarters of a pound of flour, and drop\nthem on buttered paper, a spoonful at a time." } ]

[ { "from": "human", "value": "Provide information on Cream Cakes" }, { "from": "gpt", "value": "One quart of cream.\n\nOne quart of sifted flour.\n\nOne salt spoon of salt.\n\nA wine-glass of distillery yeast, or twice as much home-brewed.\n\nWhen quite light, bake in cups, or muffin rings." } ]

[ { "from": "human", "value": "Provide information on Wheat Muffins" }, { "from": "gpt", "value": "One pint of milk, and two eggs.\n\nOne tablespoonful of yeast, and a salt spoonful of salt.\n\nMix these ingredients with sufficient flour to make a thick batter. Let\nit rise four or five hours, and bake in muffin rings. This can be made\nof unbolted flour, adding two great spoonfuls of molasses, and it is\nvery fine." } ]

[ { "from": "human", "value": "Provide information on Albany Breakfast Cakes" }, { "from": "gpt", "value": "Ten well-beaten eggs.\n\nThree pints of milk, blood warm.\n\nA quarter of a pound of melted butter, and two teaspoonfuls of salt.\n\nA teaspoonful of saleratus, dissolved in a spoonful of hot water.\n\nMake a thick batter with white Indian meal, and bake in buttered tins,\nan inch thick when put in. Bake thirty or forty minutes, in a quick\noven." } ]

[ { "from": "human", "value": "Provide information on Sally Lunn" }, { "from": "gpt", "value": "Seven cups of sifted flour.\n\nHalf a tea-cup of butter, warmed in a pint of milk.\n\nOne salt spoonful of salt, and three well-beaten eggs.\n\nTwo tablespoonfuls brewer’s yeast. If the yeast is home-made, use twice\nas much.\n\nPour this into square pans, to rise, and then bake it before it sours.\n\nWith brewer’s, or distillery yeast, it will rise in two or three hours,\nand must not be made over night. With home-brewed yeast, it rises in\nfour or five hours." } ]

[ { "from": "human", "value": "Provide information on Cream Tea Cakes" }, { "from": "gpt", "value": "One quart of flour, and a teaspoonful of salt.\n\nOne pint of sour cream, and half a tea-cup of melted butter.\n\nHalf a teaspoonful of saleratus, in a spoonful of hot water.\n\nMix lightly in dough, to mould in small cakes and bake in buttered tins." } ]

[ { "from": "human", "value": "Provide information on Buttermilk Short Cakes" }, { "from": "gpt", "value": "Two quarts of flour, and a teaspoonful of salt.\n\nRub in two tea-cups full of soft butter, or lard, or beef drippings.\n\nWork it up into a paste, with sour milk or buttermilk, and add a\nheaping teaspoonful of saleratus, dissolved in a spoonful of hot water.\n\nMake a soft dough, and mould it into cakes, and bake it in buttered\ntins. If the shortening is fresh, add another teaspoonful of salt." } ]

[ { "from": "human", "value": "Provide information on Wafers" }, { "from": "gpt", "value": "Two tablespoonfuls of rolled white sugar.\n\nTwo tablespoonfuls of butter.\n\nOne coffee-cup of flour, and essence of lemon, or rose water to flavor.\n\nAdd milk enough for a thick batter, bake in wafer irons, buttered, and\nthen strew on white sugar." } ]

[ { "from": "human", "value": "Provide information on Pennsylvania Flannel Cakes" }, { "from": "gpt", "value": "One quart of milk, and half a teaspoonful of salt.\n\nThree eggs, the whites beaten separately to a stiff froth.\n\nMix the milk, salt, and yolks, stir in flour till a batter is made,\nsuitable for griddle cakes. Then, when ready to bake, stir in the\nwhites.\n\n_Rye flour_ is very fine, used in this way, instead of wheat, but the\ncakes adhere so much that it is difficult to bake them. Many love them\nmuch better than the wheat." } ]

[ { "from": "human", "value": "Provide information on Kentucky Corn Dodgers" }, { "from": "gpt", "value": "Three pints of _unsifted yellow_ corn meal.\n\nOne tablespoonful (heaped) of lard.\n\nOne pint of milk.\n\nWork it well, and bake in cakes the size of the hand, and an inch thick." } ]

[ { "from": "human", "value": "Provide information on Ohio Corn Cake" }, { "from": "gpt", "value": "One pint of thick sour cream, and one quart of milk, or buttermilk. If\ncream cannot be got, add a tablespoonful of melted lard, or butter.\n\nDissolve enough saleratus in the above to sweeten it, and thicken with\nyellow corn meal to the consistency of pound cake. Put it in buttered\npans, an inch thick, and bake in a quick oven." } ]

[ { "from": "human", "value": "Provide information on Scarborough Puffs" }, { "from": "gpt", "value": "Take one pint of new milk, and boil it. Take out one cup full, and\nstir into it flour enough to make a thick batter. Pour this into the\n_boiling_ milk. Stir and boil until the whole is thick enough to hold\na silver spoon standing upright. Then take it from the fire, and stir\nin six eggs, one by one. Add a teaspoonful of salt, and less than a\ntablespoonful of butter. Drop them by the spoonful into boiling lard,\nand fry like doughnuts. Grate on the outside sugar and spice.—(Maine\nReceipt.)" } ]

[ { "from": "human", "value": "Provide information on Cream Griddle Cakes" }, { "from": "gpt", "value": "One pint of thick cream, and a pint of milk.\n\nThree eggs, and a teaspoonful of salt.\n\nMake a batter of fine flour, and bake on a griddle." } ]

[ { "from": "human", "value": "Provide information on Crumpets" }, { "from": "gpt", "value": "A quart of warm milk, and a teaspoonful of salt.\n\nHalf a gill of distillery yeast, and flour enough for a batter, not\nvery stiff.\n\nWhen light, add half a cup of melted butter, or a cup of rich cream,\nlet it stand twenty minutes, and then bake it as muffins, or in cups." } ]

[ { "from": "human", "value": "Provide information on Fine Cottage Cheese" }, { "from": "gpt", "value": "Let the milk be turned by rennet, or by setting it in a warm place. It\nmust not be _heated_, as the oily parts will then pass off, and the\nrichness is lost. When fully turned, put it in a coarse linen bag, and\nhang it to drain several hours, till all the whey is out. Then mash it\nfine, salt it to the taste, and thin it with good cream, or add but\nlittle cream and roll it into balls. When thin, it is very fine with\npreserves or sugared fruit.\n\nIt also makes a fine pudding, by thinning it with milk, and adding eggs\nand sugar, and spice to the taste, and baking it. Many persons use milk\nwhen turned for a dessert, putting on sugar and spice. Children are\nfond of it." } ]

[ { "from": "human", "value": "Provide information on General Directions in regard to Puddings and Custards" }, { "from": "gpt", "value": "Make pudding-bags of thick close sheeting, to shut out the water.\nBefore putting in the pudding, put the bag in water, and wring it out,\nthen flour the inside thoroughly. In tying it, leave room to swell;\nflour and Indian need a good deal, and are hard and heavy if cramped.\n\nPut an old plate in the bottom of the pot, to keep the bag from burning\nto the pot. Turn the pudding after it has been in five minutes, to keep\nthe heavy parts from settling. Keep the pudding covered with water, and\ndo not let it stop boiling, as this will tend to make it water soaked.\nFill up with _boiling_ water, as cold would spoil the pudding. Dip the\nbag a moment in cold water, just before turning out the pudding.\n\nAvoid stale eggs. When eggs are used, the whites should be beat\nseparately, and put in the last thing. In many cases, success depends\nupon this. Never put eggs into very hot milk, as it will poach them.\nWash the salt out of butter used to butter pans, as otherwise it\nimparts a bad taste to the outside.\n\nPut almonds in hot water till you are ready to blanch, or skin them,\nand put orange, or rose water with them when you pound them, to prevent\nadhesion. Boil custards in a vessel set in boiling water." } ]

[ { "from": "human", "value": "Provide information on Little Girl’s Pie" }, { "from": "gpt", "value": "Take a deep dish, the size of a soup plate, fill it, heaping, with\npeeled tart apples, cored and quartered; pour over it one tea-cup\nof molasses, and three great spoonfuls of sugar, dredge over this a\nconsiderable quantity of flour, enough to thicken the syrup a good\ndeal. Cover it with a crust made of cream, if you have it, if not,\ncommon dough, with butter worked in, or plain pie crust, and lap the\nedge over the dish, and pinch it down tight, to keep the syrup from\nrunning out. Bake about an hour and a half. Make several at once, as\nthey keep well." } ]

[ { "from": "human", "value": "Provide information on Little Boy’s Pudding" }, { "from": "gpt", "value": "One tea-cup of rice. One tea-cup of sugar. One half tea-cup of butter.\nOne quart of milk. Nutmeg, cinnamon, and salt to the taste.\n\nPut the butter in melted, and mix all in a pudding dish, and bake it\ntwo hours, stirring it frequently, until the rice is swollen.\n\nThis is good made without butter." } ]

[ { "from": "human", "value": "Provide information on Children’s Fruit Dumpling" }, { "from": "gpt", "value": "Invert a plate in a preserve kettle, or an iron or brass kettle. Put in\na quart or more of sliced apples or pears. Put in no water or sugar,\nbut simply roll out some common dough an inch thick, and just large\nenough to cover them, and hang it over the fire fifteen or twenty\nminutes. When the fruit is cooked the dough will have risen to a fine\npuff, and also be cooked. There must not be any thing laid on the top\nof the dough to prevent it from rising, but the kettle may be covered.\nWhen it is done, take off the dough cover, with a fork and skimmer, put\nit on to a plate, pour the fruit into a round dish, put the cover on,\nand eat it with a sweet sauce. It is more healthful, and much better\nthan dumplings boiled the common way." } ]

[ { "from": "human", "value": "Provide information on Birth-day Pudding" }, { "from": "gpt", "value": "Butter a deep dish, and lay in slices of bread and butter, wet with\nmilk, and upon these sliced tart apples, sweetened and spiced. Then lay\non another layer of bread and butter and apples, and continue thus till\nthe dish is filled. Let the top layer be bread and butter, and dip it\nin milk, turning the buttered side down. Any other kind of fruit will\nanswer as well. Put a plate on the top, and bake two hours, then take\nit off and bake another hour." } ]

[ { "from": "human", "value": "Provide information on Children’s Boiled Fruit Pudding" }, { "from": "gpt", "value": "Take light dough and work in a little butter, roll it out into a very\nthin large layer, not a quarter of an inch thick. Cover it thick with\nstrawberries, and put on sugar, roll it up tight, double it once or\ntwice and fasten up the ends. Tie it up in a bag, giving it room to\nswell. Eat it with butter, or sauce not very sweet.\n\nBlackberries, whortleberries, raspberries, apples, and peaches, all\nmake excellent puddings in the same way." } ]

[ { "from": "human", "value": "Provide information on English Curd Pie" }, { "from": "gpt", "value": "One quart of milk. A bit of rennet to curdle it.\n\nPress out the whey, and put into the curds three eggs, a nutmeg, and a\ntablespoonful of brandy. Bake it in paste, like custard." } ]

[ { "from": "human", "value": "Provide information on Fruit Fritters" }, { "from": "gpt", "value": "A pint of milk. A pint and a half of flour. Two teaspoonfuls of salt.\nSix eggs, and a pint of cream if you have it; if not, a pint of milk\nwith a little butter melted in it.\n\nMix with this, either blackberries, raspberries, currants,\ngooseberries, or sliced apples or peaches, and fry it in small cakes in\nsweet lard. Eat with a sauce of butter beat with sugar, and flavored\nwith wine or nutmeg, or grated lemon peel." } ]

[ { "from": "human", "value": "Provide information on Common Apple Pie" }, { "from": "gpt", "value": "Pare your apples, and cut them from the core. Line your dishes with\npaste, and put in the apple; cover and bake until the fruit is tender.\nThen take them from the oven, remove the upper crust, and put in sugar\nand nutmeg, cinnamon or rose water to your taste; a bit of sweet butter\nimproves them. Also, to put in a little orange peel before they are\nbaked, makes a pleasant variety. Common apple pies are very good to\nstew, sweeten, and flavor the apple before they are put into the oven.\nMany prefer the seasoning baked in. All apple pies are much nicer if\nthe apple is grated and then seasoned." } ]

[ { "from": "human", "value": "Provide information on Plain Custard" }, { "from": "gpt", "value": "Boil half a dozen peach leaves, or the rind of a lemon, or a vanilla\nbean in a quart of milk; when it is flavored, pour into it a paste made\nby a tablespoonful of rice flour, or common flour, wet up with two\nspoonfuls of cold milk, and stir it till it boils again. Then beat up\nfour eggs and put in, and sweeten it to your taste, and pour it out for\npies or pudding." } ]

[ { "from": "human", "value": "Provide information on A Richer Custard" }, { "from": "gpt", "value": "Beat to a froth six eggs and three spoonfuls sifted sugar, add it to a\nquart of milk, flavor it to your taste, and pour it out into cups, or\npie plates." } ]

[ { "from": "human", "value": "Provide information on Another Custard" }, { "from": "gpt", "value": "Boil six peach leaves, or a lemon peel, in a quart of milk, till it\nis flavored; cool it, add three spoonfuls of sugar, and five eggs\nbeaten to a froth. Put the custard into a tin pail, set it in boiling\nwater, and stir it till cooked enough. Then turn it into cups, or, if\npreferred, it can be baked." } ]

[ { "from": "human", "value": "Provide information on Mush, or Hasty Pudding" }, { "from": "gpt", "value": "Wet up the Indian meal in cold water, till there are no lumps, stir\nit gradually into boiling water which has been salted, till so thick\nthat the stick will stand in it. Boil slowly, and so as not to burn,\nstirring often. Two or three hours’ boiling is needed. Pour it into a\nbroad, deep dish, let it grow cold, cut it into slices half an inch\nthick, flour them, and fry them on a griddle with a little lard, or\nbake them in a stove oven.\n\n\n_Stale Bread Fritters_ (_fine_).\n\nCut stale bread in thick slices, and put it to soak for several hours\nin cold milk.\n\nThen fry it in sweet lard, and eat it with sugar, or molasses, or a\nsweet sauce. To make it more delicate, take off the crusts." } ]

[ { "from": "human", "value": "Provide information on To prepare Rennet" }, { "from": "gpt", "value": "Put three inches square of calf’s rennet to a pint of wine, and set it\naway for use. Three tablespoonfuls will serve to curdle a quart of milk." } ]

[ { "from": "human", "value": "Provide information on Rennet Custard" }, { "from": "gpt", "value": "Put three tablespoonfuls of rennet wine to a quart of milk, and add\nfour or five great spoonfuls of white sugar, flavor it with wine, or\nlemon, or rose water. It must be eaten in an hour or it will turn to\ncurds." } ]

[ { "from": "human", "value": "Provide information on Bird’s Nest Pudding" }, { "from": "gpt", "value": "Pare tart, well-flavored apples, scoop out the cores without dividing\nthe apple, put them in a deep dish with a small bit of mace, and a\nspoonful of sugar in the opening of each apple. Pour in water enough to\ncook them; when soft, pour over them an unbaked custard, so as just to\ncover them, and bake till the custard is done." } ]

[ { "from": "human", "value": "Provide information on A Minute Pudding of Potato Starch" }, { "from": "gpt", "value": "Four heaped tablespoonfuls of potato flour. Three eggs, and half a\nteaspoonful of salt. One quart of milk.\n\nBoil the milk, reserving a little to moisten the flour. Stir the flour\nto a paste, perfectly smooth, with the reserved milk, and put it into\nthe boiling milk. Add the eggs well beaten, let it boil till very\nthick, which will be in two or three minutes, then pour into a dish\nand serve with liquid sauce. After the milk boils, the pudding must be\nstirred every moment till done." } ]

[ { "from": "human", "value": "Provide information on Tapioca Pudding" }, { "from": "gpt", "value": "Soak eight tablespoonfuls of tapioca in a quart of warm milk till soft,\nthen add two tablespoonfuls of melted butter, five eggs well beaten,\nspice, sugar, and wine to your taste. Bake in a buttered dish, without\nany lining." } ]

[ { "from": "human", "value": "Provide information on Sago Pudding" }, { "from": "gpt", "value": "Cleanse the sago in hot water, and boil half a pound in a quart of milk\nwith a stick of mace or cinnamon, stirring very often, lest it burn.\nWhen soft, take out the spice and add half a cup of melted butter, four\nheaping spoonfuls of sugar, six eggs, and, if you like, some Zante\ncurrants, strewed on just as it is going into the oven.\n\n\n_Cocoanut Pudding_ (_Plain_).\n\nOne quart of milk.\n\nFive eggs.\n\nOne cocoanut, grated.\n\nThe eggs and sugar are beaten together, and stirred into the milk when\nhot. Strain the milk and eggs, and add the cocoanut, with nutmeg to the\ntaste. Bake about twenty minutes like puddings." } ]

[ { "from": "human", "value": "Provide information on New England Squash, or Pumpkin Pie" }, { "from": "gpt", "value": "Take a pumpkin, or winter squash, cut in pieces, take off the rind\nand remove the seeds, and boil it until tender, then rub it through a\nsieve. When cold, add to it milk to thin it, and to each quart of milk\nthree well-beaten eggs. Sugar, cinnamon, and ginger to your taste. The\nquantity of milk must depend upon the size and quality of the squash.\n\nThese pies require a moderate heat, and must be baked until the centre\nis firm." } ]

[ { "from": "human", "value": "Provide information on Ripe Fruit Pies" }, { "from": "gpt", "value": "_Peach, Cherry, Plum, Currant, and Strawberry._--Line your dish with\npaste. After picking over and washing the fruit carefully (peaches must\nbe pared, and the rest picked from the stem), place a layer of fruit\nand a layer of sugar in your dish, until it is well filled, then cover\nit with paste, and trim the edge neatly, and prick the cover. Fruit\npies require about an hour to bake in a thoroughly heated oven." } ]

[ { "from": "human", "value": "Provide information on Batter Pudding" }, { "from": "gpt", "value": "One quart of milk.\n\nTwelve tablespoonfuls of flour.\n\nNine eggs.\n\nA teaspoonful of salt.\n\nBeat the yolks thoroughly, stir in the flour, and add the milk slowly.\nBeat the whites of the eggs to a froth and add the last thing. Tie in\na floured bag, and put it in boiling water, and boil two hours. Allow\nroom to swell." } ]

[ { "from": "human", "value": "Provide information on Mock Cream" }, { "from": "gpt", "value": "Beat three eggs well, and add three heaping teaspoonfuls of sifted\nflour. Stir it into a pint and a half of boiling milk, add a salt\nspoon of salt, and sugar to your taste. Flavor with rose water, or\nessence of lemon.\n\nThis can be used for cream cakes, or pastry." } ]

[ { "from": "human", "value": "Provide information on Bread Pudding" }, { "from": "gpt", "value": "Three pints of boiled milk.\n\nEleven ounces of grated bread.\n\nHalf a pound of sugar.\n\nA quarter of a pound of butter.\n\nFive eggs.\n\nPour the boiling milk over the bread, stir the butter and sugar well\ntogether, and put them into the bread and milk. When cool enough, add\nthe eggs, well beaten. Three quarters of an hour will bake it.\n\nA richer pudding may be made from the above recipe by using twice as\nmuch butter and eggs." } ]

[ { "from": "human", "value": "Provide information on Sunderland Pudding" }, { "from": "gpt", "value": "Six eggs.\n\nThree spoonfuls of flour.\n\nOne pint of milk. A pinch of salt.\n\nBeat the yolks well, and mix them smoothly with the flour, then add the\nmilk. Lastly, whip the whites to a stiff froth, work them in, and bake\nimmediately.\n\nTo be eaten with a liquid sauce." } ]

[ { "from": "human", "value": "Provide information on An Excellent Apple Pie" }, { "from": "gpt", "value": "Take fair apples; pare, core, and quarter them.\n\nTake four tablespoonfuls of powdered sugar to a pie.\n\nPut into a preserving pan, with the sugar, water enough to make a thin\nsyrup; throw in a few blades of mace, boil the apple in the syrup until\ntender, a little at a time, so as not to break the pieces. Take them\nout with care, and lay them in soup dishes.\n\nWhen you have preserved apple enough for your number of pies, add to\nthe remainder of the syrup, cinnamon and rose water, or any other\nspice, enough to flavor it well, and divide it among the pies. Make\na good paste, and line the rim of the dishes, and then cover them,\nleaving the pies without an under crust. Bake them a light brown." } ]

[ { "from": "human", "value": "Provide information on Boiled Apple Pudding" }, { "from": "gpt", "value": "One quarter of a pound of butter.\n\nOne pound of flour.\n\nTwo dozen apples.\n\nMake a plain paste of the flour and butter. Sprinkle your pudding-bag\nwith flour, roll the paste thin, and lay inside of the bag, and fill\nthe crust with apples nicely pared and cored. Draw the crust together,\nand cut off any extra paste about the folds; tie the bag tight, and\nput it into boiling water. Boil it two hours. A layer of rice, nicely\npicked and washed, sprinkled inside the bag, instead of crust, makes a\nvery good pudding, called an _Avalanche_.\n\nCommon dough rolled out makes a fine crust for the above, especially\nwith a little butter worked in it. It is more healthful than the\nunleavened crust." } ]

[ { "from": "human", "value": "Provide information on Spiced Apple Tarts" }, { "from": "gpt", "value": "Rub stewed or baked apples through a sieve, sweeten them, and add\npowdered mace and cinnamon enough to flavor them. If the apples are\nnot very tart, squeeze in the juice of a lemon. Some persons like the\npeel of the lemon grated into it. Line soup dishes with a light crust,\ndouble on the rim, and fill them and bake them until the crust is done.\nLittle bars of crust, a quarter of an inch in width, crossed on the top\nof the tart before it is baked, is ornamental." } ]

[ { "from": "human", "value": "Provide information on Boiled Indian Pudding" }, { "from": "gpt", "value": "Three pints of milk.\n\nTen heaping tablespoonfuls of sifted Indian meal.\n\nHalf a pint of molasses.\n\nTwo eggs.\n\nScald the meal with the milk, add the molasses, and a teaspoonful of\nsalt. Put in the eggs when it is cool enough not to scald them. Put\nin a tablespoonful of ginger. Tie the bag so that it will be about\ntwo-thirds full of the pudding, in order to give room to swell. The\nlonger it is boiled the better. Some like a little chopped suet with\nthe above." } ]

[ { "from": "human", "value": "Provide information on Baked Indian Pudding" }, { "from": "gpt", "value": "Three pints of milk.\n\nTen heaping tablespoonfuls of Indian meal.\n\nThree gills of molasses.\n\nA piece of butter, as large as a hen’s egg.\n\nScald the meal with the milk, and stir in the butter and molasses, and\nbake four or five hours. Some add a little chopped suet in place of the\nbutter." } ]

[ { "from": "human", "value": "Provide information on Rice Balls, or German Pudding" }, { "from": "gpt", "value": "Two tea-cups of rice.\n\nOne quart of milk.\n\nFour ounces of sugar.\n\nOne wine-glass of wine.\n\nSpice to the taste.\n\nWash the rice carefully, and throw it in a pan of boiling salted water.\nLet it boil very fast seventeen minutes, then pour off the water, and\nin its place put one-third of the milk, and a stick of cinnamon. Let\nit boil till it is as thick as very stiff hasty pudding, then put in\nhalf the sugar; fill small tea-cups with this rice, and set them to\ncool. When cool, turn out the rice on to a large dish, pour over it\na syllabub (not whipped), made of the remaining milk and sugar, with\nthe wine. It is still better made with a syllabub of rich cream, and\nwhipped." } ]

[ { "from": "human", "value": "Provide information on Apple Custard" }, { "from": "gpt", "value": "Take half a dozen very tart apples, and take off the skin and cores.\nCook them till they begin to be soft, in half a tea-cup of water. Then\nput them in a pudding dish, and sugar them. Then beat eight eggs with\nfour spoonfuls of sugar, mix it with three pints of milk; pour it over\nthe apples, and bake for about half an hour." } ]

[ { "from": "human", "value": "Provide information on Rhubarb Pie" }, { "from": "gpt", "value": "Cut the stalks of the rhubarb into small pieces, and stew them with\nsome lemon peel till tender. Strain them, sweeten to your taste, and\nadd as many eggs as you can afford. Line pie plates with paste, and\nbake it like tarts, without upper crust." } ]

[ { "from": "human", "value": "Provide information on Plain Macaroni or Vermacelli Puddings" }, { "from": "gpt", "value": "Put two ounces of macaroni, or vermacelli, into a pint of milk, and\nsimmer until tender. Flavor it by putting in two or three sticks of\ncinnamon while boiling, or some other spice when done. Then beat up\nthree eggs, mix in an ounce of sugar, half a pint of milk, and a glass\nof wine. Add these to the macaroni or vermacelli, and bake in a slow\noven." } ]

[ { "from": "human", "value": "Provide information on Green Corn Pudding" }, { "from": "gpt", "value": "Twelve ears of corn, grated. Sweet corn is best.\n\nOne pint and a half of milk.\n\nFour well-beaten eggs.\n\nOne tea-cup and a half of sugar.\n\nMix the above, and bake it three hours in a buttered dish. More sugar\nis needed if common corn is used." } ]

[ { "from": "human", "value": "Provide information on Bread Pudding for Invalids, or Young Children" }, { "from": "gpt", "value": "Grate half a pound of stale bread, add a pinch of salt, and pour on a\npint of hot milk, and let it soak half an hour. Add two well-beaten\neggs, put it in a covered basin just large enough to hold it, tie it in\na pudding cloth, and boil it half an hour; or put it in a buttered pan\nin an oven, and bake it that time. Make a sauce of thin sweet cream,\nsweetened with sugar, and flavored with rose water or nutmeg." } ]

[ { "from": "human", "value": "Provide information on Plain Rice Pudding, without Eggs" }, { "from": "gpt", "value": "Mix half a pint of rice into a quart of rich milk, or cream and milk.\nAdd half a pint of sugar and nutmeg, and powdered cinnamon. Bake it\ntwo hours or more, till the rice is quite soft. It is good cold." } ]

[ { "from": "human", "value": "Provide information on Another Sago Pudding" }, { "from": "gpt", "value": "Six tablespoonfuls of sago, soaked two hours in cold water, and then\nboiled soft in a quart of milk. Add four spoonfuls of butter, and\ntwenty spoonfuls of sugar beaten into the yolks of six or eight eggs.\nAdd currants or chopped raisins dredged with flour, and nutmeg, and\ncinnamon, or a grated lemon peel and juice. Bake it in a buttered dish\nthree quarters of an hour. It is good cold.\n\n * * * * *\n\nNOTE.--All custards are much improved by a little _salt_, say a small\nhalf teaspoonful to a quart of milk. In all the preceding receipts,\nwhere no butter is used, a little salt must be put in, say a small\nhalf teaspoonful to each quart. Many puddings are greatly injured by\nneglecting it." } ]

[ { "from": "human", "value": "Provide information on Oat Meal Mush" }, { "from": "gpt", "value": "This is made just like Indian mush, and is called Bourgoo." } ]

[ { "from": "human", "value": "Provide information on Modes of Preparing Apples for the Table" }, { "from": "gpt", "value": "Pippins are the best apples for cooking.\n\n1. Put them in a tin pan, and bake them in a reflector or stove, or\nrange oven, or a Dutch oven. Try them with a fork, and when done, put\nthem on a dish, and if sour fruit, grate white sugar over them. Sweet\nones need to bake much longer than sour. Serve them in a saucer with\ncream, or a thin custard.\n\n2. Take tart and large apples, and peel them; take the cores out with\nan apple corer, put them in a tin, and fill the openings with sugar,\nand a small bit of orange or lemon peel, or a bit of cinnamon. Scatter\nsugar over the top, and bake till done, but not till they lose their\nshape. Try with a fork.\n\n3. Peel large tart apples, and take out the cores with the apple corer.\nPut them in a Dutch oven, or preserving kettle, and simmer them till\ncooked through. Then take them out and put into the kettle a pint of\nthe water in which they were boiled, and beat the white of an egg and\nstir in. Then throw in three or four cups of nice brown sugar, and let\nit boil up, and skim it till clear. Then put in the apples, and let\nthem boil up for five minutes or more. Then put them in a dish for tea,\nand serve with cream if you have it; if not, take a pint or pint and a\nhalf of rich milk in a sauce-pan, and beat up two eggs, and stir in and\ncook it in a tin pail in boiling water, and serve it like cream to eat\nwith the apple.\n\n4. Peel large tart apples, put them in a tin pan with sugar in the\nopenings, and bits of lemon or orange peel, or cinnamon, to flavor and\nscatter sugar over. Bake till soft, then put them in a dish, and pour\nover them a custard made of four eggs and a quart of milk.\n\n5. Peel tart apples, and grate them in a dish, and grate in as much\nstale bread. Beat up two eggs in a pint or pint and a half of milk, and\nmake it quite sweet, and flavor with rose water, or grated lemon, or\norange peel, and pour it in and mix it well. Then bake it, and eat it\neither as a pudding for dinner, or as an article for the tea-table, to\nbe eaten cold and with cream. If you have quinces, grate in one-third\nquince, and add more sugar, and it is a great improvement. Various\nberries can be stewed and mixed with bread crumbs, and cooked in this\nway.\n\n6. Peel apples (or prepare any other fruit), and put them in layers in\na stone or earthen jar with a small mouth. Intermix quinces if you have\nthem. Scatter sugar between each layer in abundance. Cover the mouth\nwith wheat dough, and set the jar in with the bread, and let it remain\nall night, and it makes a most healthful and delicious dish. Some place\n_raw_ rice in alternate layers with the fruit. Children are very fond\nof this dish thus prepared with rice, and it is very little trouble,\nand nothing can be more healthful.\n\n7. Peel and core apples (or take peaches, or pears, or damsons), and\nallow half a pound of sugar to a pound of fruit. Clarify the sugar, by\nadding water and the beaten white of an egg, and stirring and skimming\nit. Boil the fruit in the syrup all day very slowly, mashing and\nstirring often, till it is a thick, smooth paste. If it has skins in\nit, it must be strained through a colander. Put it in buttered pans to\ncool. Then lay it in a dry, cool place. It can be cut in slices for the\ntea-table. Quinces make the best. Apples, with the juice and some of\nthe peel of lemons or oranges, are fine. This is called _Fruit Cheese_.\n\n8. Boil down new sweet cider to one half the original quantity. Stew\npeeled and cored apples, with one quarter as many quinces, in this\ncider, till it is a very dark color. If well boiled, it will keep a\nyear in jars, and is called _Apple Butter_.\n\n9. The following mode of cooking _dried fruits_ is the best. Take dried\npeaches, quinces, or apples, and put them to swell in cold water for\nseveral hours. Peaches must be _very_ thoroughly washed. Then put them\ninto a stewing kettle, with a _great deal_ of water, and a pint of\nbrown sugar to each pound of fruit. Cover them, and let them simmer\n_very slowly_ for several hours, till the water is boiled down to as\nmuch liquid as you wish.\n\nPeaches have a finer flavor when dried with the skin on, as _fully_\nripe peaches cannot be pared and dried. When finely flavored, peaches\nhave a solid pulp; when ripe they should be _pared_ and then dried, and\nsuch are much the best for cooking in the above way.\n\nThey will, when cooked thus, be preferred by every body to the finest\nand most expensive sweetmeats.\n\n10. The following is the best and cheapest method of making the finest\n_Apple Jelly_. Grapes and damsons can be made the same way.\n\nTake the best pippins, and wipe them, taking out stem and eye. Cut them\nin thin slices, without paring or quartering, as the chief flavor is in\nthe peel, and the jelly part is in the cores.\n\nPut them in a preserving kettle, and put in just water enough to cover\nthem, and boil them very soft. Then mash and strain through a jelly-bag\nmade of coarse flannel. Put the liquid into the kettle, with a pint of\nbrown sugar to each pint of the liquid, and add the juice and rind of\na lemon cut in slices. Beat up the white of one egg, and stir in very\nthoroughly. Boil up three times, throwing in some cold water to stop it\nfrom running over. Then let it stand quiet on the hearth half an hour.\nTry it, and if not hard enough, let it boil till it will turn to jelly\non cooling. Then skim off the scum, and pour off the clear jelly, and\nstrain the sediment through the jelly-bag. Then put it in glasses. It\ncan be boiled down, and make elegant apple candy.\n\nGrapes and damsons should have water put in when first boiled, as the\nflavor is thus more perfectly extracted. Frost grapes make an elegant\njelly, as do the wild plum, by this method. In summer these jellies are\nfine for effervescing drinks, with some good wine vinegar mixed with\nthem." } ]

[ { "from": "human", "value": "Provide information on Fruit Custards" }, { "from": "gpt", "value": "A pint and a half of fruit stewed and strained, cooled and sweetened.\n\nSix eggs well beaten, and stirred into a quart of milk.\n\nMix the above and flavor with spice, and bake in cups or a deep dish\ntwenty minutes, or half an hour, according to the size. It is good cold.\n\nIt may be boiled in a tin pail in boiling water." } ]

[ { "from": "human", "value": "Provide information on Modes of preparing Rice for the Dinner or Tea Table" }, { "from": "gpt", "value": "Pick over and wash the rice, and boil it _fifteen minutes_ in water\nwith salt in it. Rice is very poor unless the salt is _cooked_ into it.\nThen pour off the water, and pour in good rich milk, and let it simmer\nslowly till the rice is soft. There should be milk just sufficient to\nmake the rice of a _pudding_ consistency, so that it can be put in cups\nand turned out without losing its form.\n\n1. Fill a tea-cup with this rice, and invert it in a platter or shallow\nlarge pudding dish, and fill the dish with cups of rice inverted. On\nthe summit of each mound thus made, make an opening with a teaspoon,\nand lay a pile of jelly or sweetmeats. Then pour into the dish a\ncustard made of two eggs and a pint of milk, boiled in a tin pail in\nboiling water. This looks very pretty, and is excellent.\n\nIf you have cream, take half milk and half cream, and pour into the\ndish, instead of the custard.\n\n2. Put the rice into a large bowl, and press it down hard. Then invert\nthe bowl in a pudding dish, and empty the rice, so as to leave it in\nthe shape of the bowl. Make, at regular distances, openings in the\nrice, and lay in them jelly, or sweetmeats. Help some of the rice and\nsweetmeats to each person in a saucer, and have a small pitcher of\nsweetened cream, flavored with wine and nutmeg, and pour some into\neach saucer. Or prepare a thin custard of two eggs to a pint of milk,\nboiling it in a tin pail in boiling water.\n\n3. Set the rice away till cold. Then cut it into slices half an inch\nthick. Put a layer of rice in the bottom of a soup plate, and cover it\nwith stewed apple, or jelly, or sweetmeats half an inch thick. Continue\nthus, with alternate layers of rice and jelly (or other cooked fruit)\ntill it is as high as you wish. Then cut the edges around smooth and\neven, so as to show the stripes of fruit and rice, smooth it on the\ntop, and grate on white sugar, or nutmeg.\n\nHelp it in saucers, and have cream, or a thin boiled custard, to pour\non to it. If you wish to ornament it a good deal, get colored sugar\nplums of various sizes, and put them in fanciful arrangements on the\ntop.\n\n4. Set away boiled rice till it is cold, and so solid as to cut in\nslices. Then lay in a buttered deep pudding dish alternate layers of\nthis rice, half an inch thick, and stewed or grated apple. Add sugar\nenough to sweeten it, and spice grated or sifted on each layer of\nfruit. When piled up as high as you wish, cover with rice, smooth it\nwith a spoon dipped in milk, and bake it from half to three quarters of\nan hour. If the apples are grated raw, you must bake three quarters of\nan hour. When it is done, grate white sugar over the top, and eat it\nfor a pudding.\n\nPears, plums, peaches, quinces, and all the small berries can be stewed\nand used with rice in this way.\n\nRice can be made into rice _avalanches_ and _snow-balls_, by taking a\npudding cloth and flouring it, and laying _raw_ rice over it an inch\nthick, and then put pared and cored fruit on it and draw it up and tie\nit so that the rice will cook around the fruit. Tie it tight, allowing\n_a little_ room for the rice to swell. Make several small ones in this\nway, and they are called _snow-balls_. These are eaten with cream\nsweetened and spiced, or with hard or soft pudding sauces." } ]

[ { "from": "human", "value": "Provide information on Rice and Meat Pudding" }, { "from": "gpt", "value": "Take any kind of cold meat, and chop it fine, with cold ham, or cold\nsalt pork. Season it to your taste with salt, pepper, and sweet herbs,\na little butter, and stir in two eggs. Then make alternate layers of\ncold boiled rice and this mixture, and bake half an hour. Or make it\ninto cakes with the rice and fry it.\n\n\n_Modes of preparing Dishes with Dry Bread, or Bread so old as to be not\ngood for the table._\n\nPut all dry bits of crust and crumbs, and leavings of the table, in a\ntin pan. When the bread is drawn, set it in the oven, and let it stand\nall night. It is, when pounded, called _rusk crumbs_, and is good to\neat in milk, and also in these ways.\n\n1. Take apple sauce or stewed pears, or peaches, or any kind of small\nberries, and mix them with equal quantities of rusk crumbs. Make a\ncustard of four eggs to a quart of milk, sweetening it very sweet. Mix\nit with the bread crumbs and fruit, and bake it twenty minutes, as a\npudding.\n\n2. Make a custard with four eggs to a quart of milk, thicken it with\nrusk crumbs, and bake it twenty minutes, and eat it with pudding sauce,\nflavored with wine and nutmeg.\n\n3. Take any kind of cold meats, chop them fine with cold ham, or cold\nsalt pork. Season with salt and pepper, and mix in two eggs and a\nlittle butter. Mix this up with bread crumbs or rusk crumbs, and bake\nit like a pudding. Or put it in a skillet, and warm it like hash. Or\nput it into balls, and flatten it and fry it like forced meat balls.\n\n4. Soak dry bread crumbs in milk till quite soft. Then beat up three\neggs and stir in, and put in sliced and peeled apples, or any kind of\nberries. Flour a pudding cloth, and tie it up and boil it half or three\nquarters of an hour, according to the size.\n\nThis pudding does not swell in boiling. Eat with sauce.\n\n5. Take stale bread and crumble it fine, and mix it with egg and a\nlittle milk, and boil it in a large pudding cloth, or put it around\nsmall peeled apples, and boil it for dumplings in several smaller\ncloths.\n\n6. Take bread crumbs, or rusk crumbs, and mix them with eggs and milk,\nand bake them for griddle cakes. If you have raspberries, blackberries,\nwhortleberries, strawberries, or ripe currants, put them in and then\nthicken with a little flour, so as to make _drop cakes_, and bake them\n(a large spoonful at a time), on a griddle, as drop cakes. Or put them\nin muffin rings, and bake them. Eat with butter and sugar, or with\npudding sauces." } ]

[ { "from": "human", "value": "Provide information on Ellen’s Pudding, or Rhubarb Tart" }, { "from": "gpt", "value": "One pint of stewed pie plant.\n\nFour ounces of sugar.\n\nOne half pint of cream.\n\nTwo ounces of pounded cracker.\n\nThree eggs.\n\nStew the pie plant, and rub it through a sieve. Beat the eggs well, and\nmix with the sugar and cream. Stir the cracker crumbs into the fruit,\nand add the other ingredients. Line your plate with a moderately rich\npaste, and bake half an hour." } ]

[ { "from": "human", "value": "Provide information on Nottingham Pudding" }, { "from": "gpt", "value": "One pint of sifted flour.\n\nThree gills of milk.\n\nOne gill of rich cream.\n\nSix apples.\n\nFour eggs.\n\nA salt spoonful of salt.\n\nPare the apples, and take out the core without cutting the apple. Mix\nthe batter very smooth, and pour over the apples. Eat with liquid\nsauce. This pudding requires an hour to bake." } ]

[ { "from": "human", "value": "Provide information on Rice Plum Pudding" }, { "from": "gpt", "value": "Three gills of rice.\n\nOne quarter of a pound of butter.\n\nOne quarter of a pound of sugar.\n\nOne quart of milk.\n\nA teaspoonful of salt.\n\nSix eggs.\n\nA pound and a half of stoned raisins or currants.\n\nHalf a tablespoonful of cinnamon.\n\nA little rose water, and one nutmeg.\n\nBoil the rice with lemon peel in the milk, till soft. Mix the butter,\nsugar, and eggs. Dredge the fruit with flour, and put in with the spice\nthe last thing. Bake an hour and a half.\n\n\n_Eve’s Pudding_ (_the best kind_).\n\nHalf a pound of beef suet, and half a teaspoonful of salt.\n\nHalf a pound of pared and chopped apples.\n\nHalf a pound of sugar.\n\nHalf a pound of flour.\n\nHalf a pound of stoned raisins, dredged with flour.\n\nFive eggs. A grated nutmeg. A glass of brandy.\n\nChop and mix the suet and apples. Beat the sugar into the yolks of the\neggs. Mix all, putting in the whites cut to a stiff froth just before\ngoing into the oven. Bake two hours." } ]

[ { "from": "human", "value": "Provide information on Baked English Plum Pudding" }, { "from": "gpt", "value": "A quarter of a pound of suet, chopped first, and half a teaspoonful of\nsalt.\n\nHalf of a pound of bread crumbs.\n\nHalf of a pound of stoned raisins, wet and dredged with flour.\n\nHalf of a pound of currants.\n\nHalf of a pound of sugar.\n\nThree ounces of citron.\n\nMilk, and six eggs.\n\nPour enough scalded milk on to the bread crumbs to swell them; when\ncold, add the other ingredients. If it is too stiff, thin it with milk;\nif it is too thin, add more bread crumbs. Then add two grated nutmegs,\na tablespoonful of mace and cinnamon, and half a gill of brandy. Bake\ntwo hours." } ]

[ { "from": "human", "value": "Provide information on A Boiled English Plum Pudding" }, { "from": "gpt", "value": "One pound of currants.\n\nOne pound of stoned raisins, dredged with flour.\n\nHalf a pound of beef suet, chopped fine, and a teaspoonful of salt.\n\nOne pound of bread crumbs.\n\nOne-fourth of a pound of citron.\n\nEight eggs.\n\nHalf a pint of milk, and one gill of wine, or brandy.\n\nA heaping coffee cup of sugar, and mace and nutmeg to your taste.\n\nEaten with a sauce of butter, sugar, and wine.\n\nIt requires six or seven hours to boil, and must be turned several\ntimes.\n\nIn both these puddings, cut the whites of the eggs to a stiff froth,\nand put in the last thing." } ]

[ { "from": "human", "value": "Provide information on Almond Cheese Cake" }, { "from": "gpt", "value": "Beat eight eggs, and stir them into a quart of boiling milk, and boil\nto curds. Press the curds dry, and add two cups of cream, six heaping\nspoonfuls of sugar, and a teaspoonful of powdered mace and cinnamon.\n\nThen stir in three ounces of blanched almonds, beat to a thin paste\nwith rose water, and a few bitter almonds, or peachnuts, beat with\nthem. Lastly, put in half a pound of stoned raisins, cut up, and\ndredged with flour, and bake immediately, half an hour.\n\nSome persons make the curd with rennet, and then add the eggs and other\narticles." } ]

[ { "from": "human", "value": "Provide information on Cocoanut Pudding" }, { "from": "gpt", "value": "Three quarters of a pound of grated cocoanut.\n\nOne quarter of a pound of butter.\n\nOne pound of sugar.\n\nOne half pint of cream.\n\nNine eggs.\n\nOne gill of rose water.\n\nStir the butter and sugar as for cake, add the eggs well beaten. Grate\nthe cocoanuts, and stir it in with the butter and eggs. Put in the\nother ingredients, and bake with or without a crust.\n\nIt requires three quarters of an hour for baking. Some persons grate in\nstale rusk, or sponge cake." } ]

[ { "from": "human", "value": "Provide information on Arrowroot Pudding" }, { "from": "gpt", "value": "Take four tea-cups of arrowroot, and mix it with a pint of cold milk.\nBoil another pint of milk, flavoring it with cinnamon, or peach leaves,\nor lemon peel. Stir the arrowroot into this boiling milk. When cold,\nadd the yolks of six eggs beaten into four ounces of sugar. Last of\nall, add the whites cut to a stiff froth, and bake in a buttered dish\nan hour. Ornament the top with sweetmeats, or citron cut up." } ]

[ { "from": "human", "value": "Provide information on Ground Rice Pudding" }, { "from": "gpt", "value": "Make a batter of a quarter of a pound of ground rice, stirred into a\npint of cold milk. Pour it into three pints of boiling milk, and let\nit boil three minutes. Mix three spoonfuls of butter with four ounces\nof sugar, and the yolks of eight eggs, and put to the rice. When cool,\nstrain through a sieve. Flavor with nutmeg and essence of lemon, or\nboil lemon peel in the milk. Add the whites of the eggs last, cut to a\nstiff froth, and also the juice of a lemon. Ornament with jelly." } ]

[ { "from": "human", "value": "Provide information on Mrs. O.’s Pumpkin Pie" }, { "from": "gpt", "value": "One quart of strained pumpkin, or squash.\n\nTwo quarts of milk, and a pint of cream.\n\nOne teaspoonful of salt, and four of ginger.\n\nTwo teaspoonfuls of pounded cinnamon.\n\nTwo teaspoonfuls of nutmeg, and two of mace.\n\nTen well-beaten eggs, and sugar to your taste.\n\nBake with a bottom crust and rim, till it is solid in the centre.\n\n\n_Cracker Plum Pudding_ (_excellent_).\n\nTake eight Boston soda crackers, five pints of milk, and one dozen eggs.\n\nMake a very sweet custard, and put into it a teaspoonful of salt.\n\nSplit the crackers, and butter them very thick.\n\nPut a layer of raisins on the bottom of a large pudding dish, and then\na layer of crackers, and pour on a little of the custard when warm, and\nafter soaking a little put on a thick layer of raisins, pressing them\ninto the crackers with a knife. Then put on another layer of crackers,\ncustard, and fruit, and proceed thus till you have four layers. Then\npour over the whole enough custard to rise even with the crackers. It\nis best made over night, so that the crackers may soak. Bake from an\nhour and a half to two hours. During the first half hour, pour on, at\nthree different times, a little of the custard, thinned with milk, to\nprevent the top from being hard and dry. If it browns fast, cover with\npaper.\n\nBread and butter pudding is made in a similar manner, except the\ncustard need not be cooked when poured in, and the fruit may be left\nout." } ]

[ { "from": "human", "value": "Provide information on Minced Pie" }, { "from": "gpt", "value": "Two pounds and a half of tongue, or lean beef.\n\nA pound and a half of suet.\n\nEight good-sized apples.\n\nTwo pounds of raisins.\n\nTwo pounds of sugar.\n\nTwo gills of rose water.\n\nOne quart of wine.\n\nSalt, mace, cloves, and cinnamon, to the taste.\n\nBoil the meat, and chop very fine. Chop the suet and apples very fine.\nStone the raisins, cutting each into four pieces. Dissolve the sugar\nin the wine and rose water, and mix all well together with the spices.\nTwice this quantity of apple improves the pies, making them less rich.\nLine your plates with a rich paste, fill, cover, and bake. Measure the\nspices used, to save tasting next time, and to prevent mistakes." } ]